Gastrophysics
Gastrophysics

Author: Charles Spence

Publisher: Penguin

Published: 2018-07-03

Total Pages: 337

ISBN-13: 0735223475

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The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Tasting the Universe
Tasting the Universe

Author: Maureen Seaberg

Publisher: Red Wheel/Weiser

Published: 2011-03-15

Total Pages: 247

ISBN-13: 1601636679

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“Explores a dimension of synesthesia long encountered in reports of synesthetes: its relation to mystical and artistic vision . . . fascinating accounts.”—Patricia Lynne Duffy, author of Blue Cats and Chartreuse Kittens What happens when a journalist turns her lens on a mystery happening in her own life? Maureen Seaberg did just that and lived for a year exploring her synesthesia. The wondrous brain trait is often described as blended senses, but for Maureen, synesthesia is not an idle “brain tick” that can be explained away by science (although it does offer some important clues). It is a unique ability to tap into and reveal a greater creative universe and even the divine. Join her as she visits top neuroscientists, rock stars, violinists, other synesthetes, philosophers, savants, quantum physicists and even Tibetan lamas in her journey toward the truth. Step into Maureen’s shimmering alternate universe as she explores this fascinating subject, combining clear explanations of groundbreaking scientific research with an exploration of deeper spiritual truths. “Tasting the Universe is not only the brilliant writing of a top, professional journalist looking in on a strange but romantic phenomena, but it is the writing of a person who could embrace the feelings of those she interviews, because author Seaberg herself possesses this remarkable gift of synesthesia. I predict when you pick up this book, you will be unable to put it down, as it will open up for you a whole new world in our universe.”—The Amazing Kreskin

Multisensory Flavor Perception
Multisensory Flavor Perception

Author: Betina Piqueras-Fiszman

Publisher: Woodhead Publishing

Published: 2016-04-14

Total Pages: 378

ISBN-13: 008100351X

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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

The Black Book of Colors
The Black Book of Colors

Author: Menena Cottin

Publisher: Groundwood Books Ltd

Published: 2008

Total Pages: 34

ISBN-13:

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In a story where the text appears in white letters on a black background, as well as in braille, and the illustrations are also raised on a black surface, Thomas describes how he recognizes different colors using various senses.

Visualizing Taste
Visualizing Taste

Author: Ai Hisano

Publisher: Harvard University Press

Published: 2019-11-19

Total Pages: 345

ISBN-13: 0674242599

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Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

Interaction of Color
Interaction of Color

Author: Josef Albers

Publisher: Yale University Press

Published: 2013-06-28

Total Pages: 210

ISBN-13: 0300179359

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An experimental approach to the study and teaching of color is comprised of exercises in seeing color action and feeling color relatedness before arriving at color theory.

The Girl Who Heard Colors
The Girl Who Heard Colors

Author: Marie Harris

Publisher: Penguin

Published: 2013-09-26

Total Pages: 40

ISBN-13: 0698135105

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This eye-opening picture book introduces readers to their five senses and to synesthesia—a condition in which one sense triggers another. For some people, sounds or tastes have colors. And for others, numbers and letters do. Many famous artists have been synesthetes, including Tori Amos, Duke Ellington, Jimi Hendrix, Lady Gaga, Stevie Wonder, Billy Joel, John Mayer, Mozart, and Degas. Imagine that when you hear a bell you see silver or when a dog barks you see red. That’s what it’s like for Jillian—when she hears sounds she sees colors. At first the kids at school make fun of Jillian. Jillian worries about being different until her music teacher shows her that having synesthesia is an amazing thing. This lively, informative picture book makes synesthesia easy to understand and celebrates each person’s unique way of experiencing the world.

ColorFull
ColorFull

Author: Dorena Williamson

Publisher: B&H Publishing Group

Published: 2018-05-01

Total Pages: 32

ISBN-13: 1462781314

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Why be colorblind when we can be colorFULL instead? Imani and Kayla are the best of friends who are learning to celebrate their different skin colors. As they look around them at the amazing colors in nature, they can see that their skin is another example of God's creativity! This joyful story takes a new approach to discussing race: instead of being colorblind, we can choose to celebrate each color God gave us and be colorFULL instead.

Black Food
Black Food

Author: Bryant Terry

Publisher: 4 Color Books

Published: 2021-10-19

Total Pages: 321

ISBN-13: 1984859722

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A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.

The Hidden Sense
The Hidden Sense

Author: Cretien Van Campen

Publisher: MIT Press

Published: 2010-02-26

Total Pages: 199

ISBN-13: 0262265001

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The uncommon sensory perceptions of synesthesia explored through accounts of synesthetes' experiences, the latest scientific research, and suggestions of synesthesia in visual art, music, and literature. What is does it mean to hear music in colors, to taste voices, to see each letter of the alphabet as a different color? These uncommon sensory experiences are examples of synesthesia, when two or more senses cooperate in perception. Once dismissed as imagination or delusion, metaphor or drug-induced hallucination, the experience of synesthesia has now been documented by scans of synesthetes' brains that show "crosstalk" between areas of the brain that do not normally communicate. In The Hidden Sense, Cretien van Campen explores synesthesia from both artistic and scientific perspectives, looking at accounts of individual experiences, examples of synesthesia in visual art, music, and literature, and recent neurological research. Van Campen reports that some studies define synesthesia as a brain impairment, a short circuit between two different areas. But synesthetes cannot imagine perceiving in any other way; many claim that synesthesia helps them in daily life. Van Campen investigates just what the function of synesthesia might be and what it might tell us about our own sensory perceptions. He examines the experiences of individual synesthetes—from Patrick, who sees music as images and finds the most beautiful ones spring from the music of Prince, to the schoolgirl Sylvia, who is surprised to learn that not everyone sees the alphabet in colors as she does. And he finds suggestions of synesthesia in the work of Scriabin, Van Gogh, Kandinsky, Nabokov, Poe, and Baudelaire. What is synesthesia? It is not, van Campen concludes, an audiovisual performance, a literary technique, an artistic trend, or a metaphor. It is, perhaps, our hidden sense—a way to think visually; a key to our own sensitivity.